Newspaper article St Louis Post-Dispatch (MO)

Baking Big, Butterscotchy Oatmeal Cookies

Newspaper article St Louis Post-Dispatch (MO)

Baking Big, Butterscotchy Oatmeal Cookies

Article excerpt

I haven't been consistently happy with my oatmeal cookie recipe for a while. Sometimes they turn out perfectly fairly flat, chewy and moist in the middle, with crinkly, caramelized edges (not cakey or rounded) and a butterscotch-esque flavor. Other times, they don't follow orders, staying too puffed, or becoming a little dry and less damply dense than I crave.

So I took the recipe, reduced the amount of flour and oats slightly, upped the butter considerably (even in an oatmeal cookie, I am not looking for healthy; it's still a cookie), took out one egg, increased the salt and the vanilla, changed the sugar ratio a bit to favor the brown variety, and tried it again.

I also baked bigger cookies. Only when your cookies are at least 3 inches wide can you approach the nirvana that comes with a cookie that has different textures throughout: a ring of crispness around the edge, firm but with some give as you head in for the next bite, and, finally, soft but chewy in the middle. …

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